Our Mini Pavlova Recipe is a delicious dessert recipe made with pavlova meringue and a mascarpone filling, finished with fresh berries. It is one of the most beautiful finger food desserts for parties, especially over the holidays.
This is the best pavlova recipe ever. It’s light, airy, and fresh, with an irresistible taste and texture. Everyone will be asking you to share the recipe!
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❓ What are pavlovas?
Pavlova cake is a meringue dessert with a creamy topping and fresh fruits for garnish. It has a crisp meringue crust but is soft, creamy, and light on the inside. Traditionally, it is served as one large cake, but it’s perfect for serving as mini pavlovas!
It takes its namesake from the Russian ballerina Anna Pavlova, but the origin of the dessert is disputed between New Zealand and Australia. Either way, it is a popular dessert across the world, especially as a Christmas cake!
These individual pavlovas are one of the best desserts you will ever try. The mascarpone and homemade whipped cream filling are so flavorful paired with light, crisp meringue cups and fresh fruit topping.
🍽 What do I need to make pavlovas?
To make this recipe for individual pavlovas, you will need:
- Your oven
- Electric beater or stand mixer
- Optional: Piping bags or a plastic bag with a corner cut out
Piping bags are totally optional for making this mini pavlova recipe. You can use a plastic bag with a corner cut out to pipe the meringues, or spoon the meringues instead. Our recipe includes instructions for both methods!
🥚 Ingredients for Pavlovas
Our pavlova bites use simple ingredients. The most important part is the pavlova meringue itself.
A meringue recipe for pavlovas is made differently from a regular meringue. The best pavlova recipe is crispy on the outside and soft on the inside, which calls for adding cornstarch to the mixture!
You will need the following ingredients to make pavlova meringue and the filling for this mini pavlova recipe:
- egg whites
- caster sugar
- cream of tartar
- cornstarch
- vanilla extract
- whipping cream
- mascarpone
- fresh fruits (your choice; I use berries, like raspberries and blueberries)
🍰 How to Make Pavlova
- Preheat oven to 320°F. You will lower the temperature when you start baking.
- First, you need to beat the egg whites until soft peaks form. Gradually add the sugar and the cream of tartar. As peaks are forming, add the vanilla extract and the cornstarch. Beat until stiff peaks form.
- Pipe the mini pavlovas onto two baking pans lined with parchment paper. Alternatively, you can draw equal circles on the paper and spoon the meringue inside them, like in the pavlova recipe Nigella Lawson made. This is a good option if you want larger cakes. For bite-size desserts, piping is the best solution.
- Lower the temperature of your oven to 245°F. Bake the pavlova meringue at this temperature for 30 minutes, then lower the temperature further to 200°F. Bake until the meringue is dry to a careful touch, about 50 minutes.
- Meanwhile, make the filling by beating the cream and the mascarpone separately until smooth, and then combining them. When the meringue is done baking, do not immediately remove the baking pan. Leave it to cool down inside the oven, with the door half-open.
- Fill with a spoon or piping bag, and garnish with fresh fruit as you prefer.
Recipe Tip—Piping the pavlova: If you do not have a piping bag, you can make one by cutting the end of a large plastic bag. You do not need a piping tip for this mini pavlova recipe.
⭐ Family Foodie Tips
Making the perfect pavlova is much more simple following these tips:
- Baking properly is the key: To achieve perfectly white pavlovas with no cracks, bake them at a low temperature. The best thing to do is to preheat the oven to a higher temperature first, and then gradually decrease it during the baking until you switch the oven off.
- Don’t take the baking pan out immediately! You need to leave it to cool down inside the oven, with the door half-open. That’s the best way to avoid cracks, as they are caused by temperature changes.
- Add the topping and the decoration right before serving, otherwise, the meringue will get soaked by the moisture and become soggy.
How to Serve Mini Pavlovas
Mini pavlovas are perfect bite-size finger desserts for parties. They are best served on a big platter. Or, you can prepare them slightly bigger, and serve one individual pavlova for each person on a small plate.
Pavlova pairs well with chilled white wine or champagne. You could also enjoy a glass of Rose Sangria with fresh berries or Blueberry Fruity Sangria alongside these mini pavlovas.
This meringue dessert is perfect after a meal like Chicken Tetrazzini, Soy Ginger Chicken, or Grilled Bruschetta Chicken. They’re one of our favorite easy sweets recipes for after a holiday meal like Slow Roasted Prime Rib or Whole Beef Tenderloin, too!
Can I make pavlova ahead of time?
Yes. You can make the meringues 1-2 days ahead of time, although we recommend making them the day-of or no earlier than the day before for best results.
Please note, you should not fill the pavlovas until you’re ready to serve them.
Store the filling separately from the meringues, and make sure to keep the meringues in an airtight container in as cool and dry of a place as possible.
🥫 How to Store Mini Pavlovas
You can store the baked meringues for the mini pavlovas outside of the refrigerator at room temperature in an airtight container if you would like to make them ahead of time and have them ready to serve. Alternatively, you can freeze them (see below).
You will want to wait to fill them until you’re ready to serve- otherwise, they may get mushy!
How long can you keep mini pavlovas?
Our mini pavlova recipe will last 1-2 days if stored properly in a cool, dry place in an airtight container. You want to avoid humidity when storing pavlova meringue.
❄ Can you freeze pavlova meringue?
Freezing meringue is risky, as it can catch moisture while thawing. Thankfully, freezing these individual pavlovas is slightly easier than freezing a large portion of pavlova meringue!
- The best way is to freeze them directly on the baking tin, without removing them from the parchment paper. Wait until the meringues cool completely. Then, wrap them very well in plastic wrap together with the tin.
- Or, layer an airtight container with parchment paper and carefully store the pavlovas in the container.
You can keep this mini pavlova recipe in the freezer for up to a month.
The thawing time depends on how big the meringue is. Bite-sized pavlovas won’t need more than 30 minutes to thaw. When thawing, place them on a wire rack to circulate as much air as possible so they don’t absorb any moisture.
📖 Easy Desserts to Impress
- Banana Raspberry No Churn Ice Cream
- Rhubarb Dump Cake
- Baileys Fudge
- Chocolate Ganache Covered Strawberries
- Carlota de Limon (Charlotte Russe Dessert)
- Homemade Strawberry Shortcake Biscuits
- Key Lime Pie Squares
Our Cheerio Cereal Bars are perfect for Valentine’s Day and more, too!
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And if you like this recipe, feel free to share your opinion! Do you have any easy sweets recipes in mind that you want to see for Sunday Supper? We would love to hear from you in the comments and with a rating!
📋 Recipe
Mini Pavlova Recipe
🥘 Ingredients
Pavlova Meringue:
- 4 egg whites
- 1 cup caster sugar
- 1/2 tsp. cream of tartar
- 1,5 tsps. cornstarch
- 2 tsps. vanilla extract
Mascarpone Filling:
- 1 cup mascarpone
- 1 cup whipping cream cold
- 2 tbs powdered sugar
- 1 tsp. vanilla extract
- fresh berries
- mint leaves (optional)
🔪 Instructions
Pavlova Meringue:
- Preheat oven to 320°F. Line two baking tins with parchment paper.In a large mixing bowl, using an electric mixer at high speed, beat the egg whites until soft peaks form. Gradually add the sugar and the cream of tartar and keep beating at high speed. Add the cornstarch and vanilla extract. Beat until stiff peaks form.Pipe the meringue onto the prepared tins. First pipe a small circle and then pipe on top of it, around the edges, in order to form a well.
- Put one baking tin in the oven and immediately lower the temperature to 245°F. Bake for 30 minutes, and lower the temperature to about 200°F. Bake until the meringue is dry when touched carefully.Turn off the oven and open the door half way. Leave the meringues inside to cool down. This will prevent the temperature change from being too drastic and causing the meringue to crack.
Filling:
- In a large mixing bowl, beat the mascarpone together with powdered sugar and vanilla until smooth.In another large bowl, whip the cream until thick.Using a rubber spatula gradually add the whipped cream to the mascarpone.
- Pipe or spoon the filling into the holes of the mini pavlovas. Top with fresh berries and mint leaves. Serve immediately.
Video
Notes
- Don’t store filled pavlovas for more than few hours. You can keep pavlova meringues for few days in the fridge, in an airtight container. Place them in the container after they are completely cool. Alternatively, you can freeze them for up to a month. To do that, the best way is to wrap them with plastic wrap as they are on the baking tin with the parchment paper.
- Baking properly is the key: To achieve perfectly white pavlovas with no cracks, bake them at low temperature. The best is if you preheat the oven to higher temperature and then gradually decrease it during the baking, until switching the oven off. Don’t take the tin out immediately! You need to leave it to cool down inside the oven, with the door half open. That’s the best way to avoid cracks as they are caused by temperature changes.
- Add the topping and the decoration right before serving, otherwise the meringue will get soaked by the moisture, and we want it crispy.
- Alternatively, you can just spoon the meringue on the sheets instead of piping, but that way your mini pavlovas will be slightly bigger.
Nutrition
Photography by Daniela Lambova.
Kristen Chidsey says
This looks just perfect! So dainty!
Mary Bostow says
Will be making this for sure this week. Thank you so much for all the attention to detail and all the tips. I know it will be a success since it is from you. When I make them will be sure to come back and rate the recipe. PS Gorgeous pictures!
Em Beitel says
Thank you so much, Mary! That is so kind of you to say. We hope you love it, and can’t wait to hear how it goes!
Cindy @ A Uniquely Edible Magic says
These mini pavlovas are so adorable! A whole lot better than the actual gigantic one, in my opinion :p
Em Beitel says
Thank you, Cindy! We love these small pavlovas – there’s something so appealing about a small bite dessert like this!
Beth Pierce says
What a delicious dessert! Looks like it came straight from the bakery window! Delish!
Em Beitel says
Thank you so much, Beth!
Traci says
I’m loving this idea! Perfect for parties and holiday gatherings…thanks for sharing!!!
Em Beitel says
Thank you so much, Traci! We love these for parties!
Katherine says
These mini pavlovas look so cute!
Em Beitel says
Thank you so much, Katherine!
Lisa says
If I make these 2 days before I use them, do they need to be refrigerated?
Em Beitel says
Hi Lisa! You can store the meringues in an airtight container (make sure it’s tightly sealed) outside of refrigeration and they should be fine, but we recommend filling them with the whipped topping just before serving, instead of ahead of time, so they don’t become mushy!
Jen says
If I made these to take to a party should I wait to fill once we arrive? If they are set out for people to pick at, would they be soggy in 30 minutes or so?
Em Beitel says
Hi Jen! Thank you so much for your question! Yes, you should definitely wait to fill them until they’re ready to be enjoyed. If they’re going to be sitting out for guests to pick at and you’re worried they might get soggy, I would recommend maybe having a bowl of the whipped topping near the meringues so your guests can spoon them in and perhaps pick out their berry toppings! However, as long as you’re in a cool, dry location, they should be fine. They’re honestly so yummy, they probably won’t last long enough with your guests to get soggy!
Kaitlin says
Does the recipe change very much if I have 6 egg whites instead of the 4?
Em Beitel says
Hi, Kaitlin! Thank you for your comment. Yes, all other ingredients would have to be adjusted, as changing to 6 egg whites instead of 4 would affect the consistency of the pavlova. We recommend using the 4 egg whites in the recipe and not adjusting to 6.
Kari M. says
Can you make the filling ahead of time, like a day or two before, but not fill the shells until right before serving?
Em Beitel says
Hi Kari! Yes, absolutely. That should work just fine. Just store the whipped topping in an air-tight container in the refrigerator until you’re ready to use it for those couple of days. What are you making them for? Let us know how it goes for you!